New This Month

Granola with Pecans and Dried Fruit


The recipe for this irresistible granola, from Laura Gidley-Feltz of Columbia, Illinois, was inspired by pecans from her family farm.

  • Yield: Makes 8 cups

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • Nonstick cooking spray
  • 1/3 cup vegetable oil
  • 1/2 cup packed light-brown sugar
  • 1/2 cup honey
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 3 cups rolled oats
  • 2 cups coarsely chopped pecans
  • 1 cup sweetened shredded coconut
  • 1 cup mixed dried fruit, such as cranberries or raisins
  • 1 cup chocolate chips (optional)


  1. Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.

Cook's Notes

Store in airtight containers, up to 3 weeks.

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